German Red Cabbage

Traditional German Red Cabbage and Apple Recipe

German Red Cabbage is a popular side dish that goes well with hearty meals such as beef rouladen, goulash or roasts. It has an iconic sweet and sour flavour and is cooked with apples and winterly spices.

CourseSide Dish

CuisineGerman

Prep Time30 minutes

Cook Time1 hour

Total Time1 hour 30 minutes

Servings people

Calories208kcal

AuthorMarita

Equipment

slow cooker (optional)
large cooking pot (at least 3 ltr)
spice bag or loose teabag (optional)

Ingredients

1 kg red cabbage 2 lb
2 onions approx 150 gr (5 oz)
3 tart /sour apples approx 400 gr/14 oz. See notes for which types work best.
50 g butter 2 tbsp
1 bay leaf
4 cloves
1 cinnamon stick
70 ml red wine vinegar 2.5 fl oz - can be subsituted with cider vinegar
125 ml water 4.2 fl oz
2 tbsp sugar
1 tsp salt

Instructions

To cook in a saucepan

Remove the leaves and stalk from the red cabbage; wash them and cut into fine strips. I suggest shredding them in your food processor to save time. Once transferred into a bowl pour the red wine vinegar over it.
Peel and finley slice the onions.
Peel, core and cube the apples. (appox 3 cm cubes)
In a large saucepan melt the butter on medium heat. Add the onions and fry them until they begin to brown. Now add the sugar and apples and fry until they start to slightly caramelise. Add the cabbage to it and fry for 5 minutes. Continue to stir it to make sure it does not burn.
Add the bay leaf, cloves, salt, cinnamon stick and water. Place a lid on the pot and leave to steam on a low heat for about 1 hour. Stir it occasionally to ensure the bottom does not burn.
If you find the cabbage to liquidy mix 1 tablespoon flour with 2 tablespoon of water in a little bowl and add to the cabbage pot.
Add more sugar or salt to taste.
Serve immediately or the next day. This dish sometimes tastes even better the next day and freezes well.

To cook in the slow cooker

Grease the bowl of your slow cooker with some butter.
Remove the leaves and stalk from the red cabbage; wash them and cut into fine strips. I suggest shredding them in your food processor to save time. Once transferred into a bowl pour the red wine vinegar over it.
Peal and cube the onions.
Peal the apples; remove the core and chop into approx. 2 cm cubes
Add all the ingredients and leave to cook for around 5 hours.

Notes

Storage Instructions

In the fridge

The braised red cabbage will stay good in the fridge up to 4 days. Make sure you keep it in an airtight container. Remove all the spices (cloves, bay leaves and cinnamon stick) before storing, as otherwise, the flavour intensifies.

In the freezer

Make this recipe in big batches and store it in portions in the freezer. It stays good in the freezer for up to three months. Also, it is a perfect little side dish for a mid-week dinner.

Nutrition

Lewis Family Recipes

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